Unagi, Salt Cured Foie Gras, Kalua Pig, Pickled Green Apples, Sansho Pepper

Sonny Acosta came to me and told me that we had an excess of foie gras, and wanted to know if the we could work on a dish to utilize it.  Together with Shaun Gaines, our sous chef,  we worked on several dishes together.   This is supposed to be like sushi.  Instead of the rice,  we use finely chopped kalua pig.  To eat it, grab it like rice and make a little football.